Prepare the chard by washing the leaves and removing them from the stems. Roughly chop the leaves. You can add the stems to the salad too, but I recommend chopping them into smaller pieces.
In a large bowl, combine the chard, turkey, dried cranberries, pecans, and diced apples. In a separate bowl, whisk together the olive oil, apple cider vinegar, maple syrup, and dijon mustard. Taste and add salt if desired.
Pour the dressing over the salad and toss until well coated. Top with extra pecans or dried cranberries if desired. Enjoy!
If you are making this at another time of year/do not have leftover Thanksgiving turkey, you can prep turkey by putting turkey breasts in the crockpot on low for 4-6 hours. When they're finished cooking, shred them with a fork, add what you want to the salad, and store the rest in the fridge or freezer.
This salad will last for 3-5 days in the fridge in an airtight container.